Effects of virgin olive oil and grape seed oil on physicochemical and antimicrobial properties of pectin-gelatin blend emulsified films.

Autor: Khah MD; Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran., Ghanbarzadeh B; Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, Nicosia, Cyprus, Mersin 10, Turkey. Electronic address: Ghanbarzadeh@tabrizu.ac.ir., Roufegarinejad Nezhad L; Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran., Ostadrahimi A; Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2021 Feb 28; Vol. 171, pp. 262-274. Date of Electronic Publication: 2021 Jan 06.